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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Temperature control after primary fermentation
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Old 04-26-2013, 04:25 AM   #1
nufad
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Default Temperature control after primary fermentation

How important is it to keep an ale at a lower temperature (~65) once primary fermentation has finished? For example, if primary fermentation finishes after 1 week, would it be harmful for the beer sit at 72-74 for 2-3 more weeks? It's my understanding that stressing out yeast during primary will result in off-flavours (esters, higher order alcohols), but is this true once the yeast have settled out?

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Old 04-26-2013, 04:33 AM   #2
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You don't want to let it get too warm but the earlier it is in fermentation the more important temp control is. I don't think that letting it warm up a little bit once it stabilizes at the FG would be too much of a worry.

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Old 04-26-2013, 01:55 PM   #3
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As long as you're not too warm (high 70s+) and don't have wild temp swings you'll be fine. It's common practice to bottle condition at room temp... This doesn't affect the flavor profile because primary is done

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Old 04-26-2013, 05:59 PM   #4
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Quote:
Originally Posted by lyonshead View Post
As long as you're not too warm (high 70s+) and don't have wild temp swings you'll be fine. It's common practice to bottle condition at room temp... This doesn't affect the flavor profile because primary is done
I was more concerned with a large yeast cake being at elevated temperatures, and the potential for a small amount of stress on a large amount of yeast producing a discernable amount of off-flavors once primary is over. I'm not surprised that the relatively small amount of yeast (compared to the primary) used to bottle condition don't produce detectable off-flavors at room temperature.
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